• 4servings
  • 75minutes

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Nutrition Info . . .

VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 oz chickpeas , soaked overnight

  2. 16 almonds

  3. 1/2 cup pine nuts

  4. 1/3 cup olive oil

  5. 1 onion , finely chopped

  6. 8 oz tomatoes , finely chopped

  7. 2 tablespoons currants

  8. salt

  9. garlic as desired ( roasted is good in this dish)

Instructions Jump to Ingredients ↑

  1. Cover the chickpeas with water and cook on low heat.

  2. Meanwhile, crush the almonds and pine nuts (garlic) in a mortar.

  3. Heat the oil in a skillet and saute the onion over low heat.

  4. When it starts to brown, add the mixture from the mortar, fry for 1 minutes, then add the tomatoes and currants.

  5. Continue cooking on low heat for 15 minutes.

  6. Add this mixture to the chickpeas, season with a little salt, then cook very slowly for about 1 hour, or until the chickpeas are tender. Serve.


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